Vegan Classic Rugelach
Indulge in the buttery, flaky decadence of Vegan Classic Rugelach, a plant-based twist on the beloved Jewish pastry. This recipe features a rich dough made with vegan butter and cream cheese, creating the perfect balance of tenderness and flakiness. Inside, a warm and aromatic filling of cinnamon, brown sugar, walnuts, raisins, and apricot preserves delivers irresistible sweetness and texture in every bite. Rolled into crescent-shaped treats and brushed with almond milk for a golden finish, these pastries bake up beautifully crisp and fragrant. Perfect for holiday gatherings, afternoon tea, or anytime you’re craving a delightful dessert, this dairy-free rugelach offers timeless flavor without compromise. With simple ingredients and easy-to-follow steps, this recipe is sure to become a staple in your vegan baking repertoire!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Vegan butter
- 200 grams Vegan cream cheese
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 100 grams Brown sugar
- 100 grams Chopped walnuts
- 100 grams Raisins
- 100 grams Apricot preserves
- 2 tablespoons Almond milk
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the vegan butter and vegan cream cheese to the flour mixture.
Use a pastry cutter or your hands to work the butter and cream cheese into the flour until the mixture resembles coarse crumbs.
Gather the dough into a ball. Divide it into two equal portions, flatten each into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, prepare the filling by mixing the brown sugar, cinnamon, chopped walnuts, and raisins in a bowl.
Once the dough is chilled, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Take one of the dough disks and roll it out on a floured surface into a 10-inch circle.
Spread half of the apricot preserves over the surface of the dough.
Sprinkle half of the sugar-nut mixture evenly over the preserves.
Use a sharp knife or pizza cutter to cut the circle into 16 wedges.
Starting from the wide end, roll each wedge tightly towards the pointed end to form a crescent shape.
Repeat steps 7-11 with the second disk of dough and the remaining filling ingredients.
Arrange the rugelach on the prepared baking sheets and brush lightly with almond milk.
Bake in the preheated oven for about 20 minutes or until the rugelach are golden brown.
Allow to cool slightly on the baking sheets before transferring to a rack to cool completely.
Nutrition Facts
Calories |
4753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.0 g | 364% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 505.1 g | 184% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 273.3 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 392 mg | 30% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
